1 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp dried fenugreek leaves
1 tbsp cayenne chilli powder (use more to kick up the spice level). Also, you can reduce the spice level by using deghi chilli powder or Kashmiri chilli powder
1 tbsp turmeric powder
1 Heat a pan on high heat. When the pan is heated reduce the heat to low and add the whole spices to the pan (coriander seeds, cumin seeds and black peppercorns). Dry roast them on low flame till the spices start releasing their aromas, for about 3-4 minutes. If the pan is too hot, please hold it a few inches away from the heat source while you stir the contents. Keep stirring constantly so that you do not burn the spices. Remove from the pan and allow the spices to cool till they are warm, and you can hold them in your palm.
2 Add all the roasted whole spices into a spice grinder. Also add chilli powder, turmeric powder and dried fenugreek leaves into the grinder. Grind to a fine powder.
3 Pass the ground spices through a fine sieve and collect it into an airtight container.
4 Store the basic Indian curry powder in a cool place, preferably a refrigerator, for future use. It should stay fresh for about 6 months. When cooking you can supplement this curry powder with other spices as needed.
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